Parsnip is considered a winter vegetable because its flavor is not fully developed until the roots have been exposed to near-freezing temperatures for 2 to 4 weeks in the fall and early winter. The starch in the parsnip root changes into sugar, resulting in a strong, sweet, unique taste. Plant seed in early April or May in a deep, fertile soil that is well prepared.

Because parsnip seed is very short-lived, you must obtain a fresh supply each spring. Plant seeds 1/2 to 3/4 inch deep. Because germination of even the freshest parsnip seed is often mediocre, seed thickly, at least two or three seeds per inch to ensure a good stand. Space rows 18 to 24 inches apart or plants 8 to 10 inches apart in a bed.

Parsnip seed is slow to germinate and some gardeners drop a radish seed every foot in the furrow to mark the row and help break the soil crust. Once parsnip seedlings are up and growing, pull the radishes and thin parsnip seedlings to 2 to 4 inches apart. Dig the roots (usually 1 1/2 to 2 inches in diameter and 8 to 12 inches long) with a shovel, tilling spade or spading fork. Yields frequently exceed one pound per foot of row (single roots may weigh more than one pound each).

(Approximately 11,000 to 13,000 seeds per oz.)